Pina Colada Cupcakes {Recipe}

I’ve been playing with this recipe for over a year, and I’m very happy with the final results. I’ll be doing a dessert display for a big luau party this weekend and wanted to perfect this recipe before the party. I took this batch to a church pot luck tonight and got lots of great reviews. The Pina Colada effect comes from matching a Pineapple Cupcake with Coconut Cream Cheese Frosting. Although if for some (crazy!) reason you don’t like coconut, these cupcakes would be delicious with Vanilla Cream Cheese Frosting (and maybe a small slice of fresh pineapple).

Directions-
1. Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
2. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes).
3. On low speed, mix in the oil and vanilla until blended.
4. Add in the pineapple and sour cream and mix until fully incorporated.
5. Add the flour mixture and blend until just combined and smooth.
6. Line a cupcake pan with 12 paper liners and fill about 2/3 full.
7. Bake cupcakes in a pre-heated 350*F oven for about 22 minutes.
8. Remove from pan and cool on wire rack.
9. Frost with Coconut Cream Cheese Frosting (recipe below)

Recipe yields 24-28 cupcakes.

Coconut Cream Cheese Frosting
(this is just a slight variation on my Cream Cheese Frosting recipe, but I’ll add it to this page as well, so it’s easy to find)

Directions:
*Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds.
*Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Slowly add the heavy cream or rum.
*Beat until fluffy, about 1 minute.
*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

For added flavor and texture, top frosted cupcakes with toasted coconut.
(To toast coconut- lay about 1 1/2 cups sweetened flaked coconut on a baking sheet and bake at 375*F about 4-5 minutes).

I made these and they are delicious! One question, though-my frosting came out too liquidy, not the right consistency. I had left out the butter and cream cheese for a long time. Actually, I also used Smart Balance instead of butter. Did I maybe leave them out of the fridge for too long, or was it thta I didn't use real butter? I would love to make them again.

Anonymous- Glad you enjoyed the recipe! For the frosting, I think you identified your two problems already… Yes, I think the Smart Balance is an issue. If it is whipped, or has water in it, then it will not work well for frosting. If you want a butter alternative you might try Earth Balance (often in the health food section). Just make sure it's not whipped. Also, warm butter and warm cream cheese would also be a problem. If you have a heavy stand mixer you can use the butter right from the fridge, or leave it out maybe 15 minutes. The cream cheese should definately be used right from the fridge. If your frosting is too warm (which would make it too soft to pipe on cupcakes, or hold any shape), put the whole bowl of frosting in the fridge until it firms up (maybe an hour). You may need to re-whip it a bit.

I made those today and I love how moist the cupcakes are. I will have to adjust the frosting for next time, I had the same issue with the frosting being too liquid (I wish I had read the comments before trying to pipe it in) also the frosting was too sweet for DH… I laminate the recipes that I do over and over again, this pina colada is not ready to be laminated YET, but your chocolate cupcakes +chocolate frosting are! Those are the best ones I have ever had!!!Thank you so much for sharing your wonderful recipes… I also love the way you decorate everything…

These were fantastic! I was a little unsure about how I'd feel about a pineapple cupcake, but I can't tell you how much I love these! My coworkers gobbled them down almost instantly. Thank you for the amazing recipe!!

i baked these last night with gluten free flour and they were AMAZING! everything worked perfectly and there was no horrible after taste that comes with most gluten-free treats! thank you so much for taking the time to perfect your recipe. it's perfect!

Just made a batch of these. They were delicious! I too found the icing a bit runny but next time I'll just add more icing sugar. I didn't bother trying to perfect the icing consistency this time as it tasted amazing and any more time spent fixing it would mean less time eating cupcakes.

Amazing! So, my friend wants this for her wedding reception. If I do a two layer 9 inch round cake, would this recipe yield enough batter? I figure 24 cupcakes is the same as two 9 inch round pans worth. Any help would be appreciated! Thank you!!!

Alicia- I have not made this recipe as a cake, although I’m sure it would be delicious! The cupcakes are on the smaller side, so I’m not 100% sure if it would be enough batter for two 9″ pans… I think two 8″ pans may be better. I’m sure 9″ pans would work… but it may be a short cake. Happy baking!

I’m thinking of making these tonight – what type of decorating tip did you use for your cupcakes in this photo? Also, did the pineapple slice stay up nicely or did it want to fall down? You just stuck it in the icing, right?

Michelle- I used a 1M tip to frost them. Make sure your butter and cream cheese are still cool when you use them, so that your frosting will be thick enough to hold it’s shape. I just stuck the pineapple in and it stayed on it’s own fine. Just make sure the slice is very thin. Happy Baking!

I saw these on Pinterest and HAD to make them for my annual tiki party. DELISH!!! I had to come comment too because being a fellow blogger I love when people leave me bloggy love. I have a feeling a lot of people are going to be making these because they have been repinned off my board A LOT. Plus I shared their yummy deliciousness and your blog on my Fizzy Party FB page. I hope people who come to you through me leave some blogy love.

I had just made these, and i noticed that the batter was very liquidy. When i took them out if the oven i noticed a very strange consistency and it doesnt feel like cake at all. I know someone who has tried the recipe once before and had the same problem….. any tips?

As with any food, baking comes down to personal preferences. Feel free to experiment. I would image you could reduce the oil a bit without any adverse effects. If you remove too much oil, you’ll need to replace it with another moist ingredient. Happy Baking!

I made these cupcakes the other day and they were soooooooooooo good! The recipe was easy to follow and the results were amazing! Literally tastes like a pina colada, which I love! Thanks for the great recipe! I will be making these again!

I have made these cupcakes and they are so delicious and so moist! I am wondering if I can puree a cup and a half of strawberries and make a strawberry cake with the base of this cupcake recipe. What do you think Glory?

I made these cupcakes today and they are phenomenal!!!! My only problem is that the icing came right off the cupcakes. I ended up scraping the icing off the ones that I have already done. I was thinking it was because I used generic cream cheese, but i’m not sure. I saw other people was having problems with this also. I had made the icing yesterday and stored it in the fridge to ice the cupcakes today. Should I make another batch of icing using philadelphia or do you have any suggestions on saving the icing?
Side note: I’ve made many of your cupcakes before and never had this problem. HELP! I’m serving these in 3 hours and need some guidance.

If the icing is coming off the cupcakes, either your frosting is too thin, or your cupcakes are still warm ? If the frosting is too soft, put the full bowl of frosting in the fridge 15-20 minutes, then use it to frost the cupcakes. Make sure your butter and cream cheese are both cool or cold. I do prefer to use philadelphia brand, but a generic brand should be ok, as long as it’s full fat (reduced fat has added water).

I made these cupcakes for a Luau Party my wife and I threw and they were amazing. I followed the recipe exactly as written and they came out perfect. The party guest absolutely loved them and were fighting for the last ones. Thanks for the great recipe.

Thanks for this awesome recipe! Just made a ‘test” batch for my sons 1st birthday party (luau) theme. My husband, and neice have gulped down a few each already, and my son is currently crying for me to give him more! I too followed the recipe exactly and they came out perfect. I knew these were a winner when my husband’s first words were “oh wow!”

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This recipe sounds delish!! Would a pineapple filling inside this cupcake be too much? I tried a coconut recipe the other day (to be filled with pineapple filling) but i didn’t care for the flavor or extra steps to make them. I’ll have to try these with the filling and see.

I have started pinning and now I can’t stop! I saw your site and then
your apple pie jars, which I thought were very clever. What a great idea
for a bake sale or to take and give it to someone. I think you do so much
and are very talented and I would like to follow you.
Thank you,
Sue

I made these and the batter was kind of watery and was wondering if that was normal I added some more little more flour and they came out more like a muffin Was wondering if the batter is always that way I probably should not have added more flour just wondering Thank You

I made these for my boyfriends birthday. He loves coconut and pineapple so this was PERFECT (especially since he doesn’t like chocolate).
They came out great; I am not an avid baker, but these were super easy to make and the instructions exact.
I used the dark rum instead of the heavy cream – I’m curious how it tastes with just the heavy cream.
I put them in for exactly 22 minutes, and the cakes came out perfect.
My only ‘complaint’ is that my ‘cake’ didn’t taste all that much like pineapple. You could taste some of the crushed pineapple, but it was only when you got a piece of pineapple. I think perhaps I drained too much of the juice, or maybe I should have added more of the pineapple?
Not really sure, but so far, they’re a big hit. So glad I found this page. <3

Thank u soooo much for this recipe. i made them today and they were ohhh sooo yummy!! im not very fond of coconut so i skipped the frosting part. i used the same batter as the recipe but turned them into pineapple upside down cupcakes by placing the pineapple ring in the bottom of the muffin tray along with the brown sugar-butter mixture. the results were awesome! thank you once again.

Just made these and they are amazing! I used the cold butter and cold cream cheese and the frosting consistency turned out perfect! I did however feel that the frosting was a little too sweet with the already super sweet cupcakes so I added lime zest and lime juice to the frosting and WHAT A DIFFERENCE it made!!!! SO SO SO SO good and I have already had requests to make them for other parties and family events! Thanks so much for sharing this recipe with us!

Hi Glory- these look absolutely scrumptious! I’m making these tomorrow for the first time as a 50th bday cake for a friend but unsure re the type of flour you’ve used (I’m in the UK) – is it American cake flour or all purpose flour? I’ve tried to google flour conversions but it’s confusing. Apparently if you’ve used cake flour I remove 2T per cup of flour and add 2T of corn flour and if AP flour then plain flour. Please, please clarify- Everything else is set to go! Thanks in advance! x

Very delicious!! I made a cake in a 9×13 pan with a vanilla glaze using the left over pineapple and pineapple juice. This cake was perfect, moist, fluffy, tender, and had a wonderful taste. I know that the your icing would have been sensational but I used what I had here at home. I followed your recipe exactly as written except I did warm my eggs and the sour cream and I sifted the dry ingredients. Thank you for the recipe. I had one similar but misplaced it. This one is even better!! Now, I am anxious to try your chocolate cupcake recipe.

This was so yummy and moist!
Used extra virgin coconut oil instead of vegetable oil.
Baked it for 20 min.
Frosting – I used 2 cups confectioner sugar but may just use 1.5cup next time due to the sweetness. Used cold butter and cold cream cheese on my kitchen aide mixer and it held its shape just fine.
It tasted even better the next day after sitting out for a night!
Will definitely make this again and again!
Thanks!

My name is Glory. I'm a wife, mother and also a few other things... a baker, crafter, photographer, floral designer and an obsessive party planner. I love color, design, and sweets... and really love bringing all three of those things together! A little more about me...